This classic vegan stuffing (also known as dressing) recipe is easy, simple, and packed with holiday flavor. Every carb-lover is going to go crazy over this perfect side dish–a great addition to your holiday meal.
What You Need To Make Vegan Stuffing:
Ingredients:
- 1 loaf Italian bread (or approximately 16 ounces of bread of your choice–gluten-free or whole wheat bread also works)
- 1 medium onion
- 4 ribs celery
- 4 ounces cremini mushrooms
- vegan sausage (optional) (Field Roast smoked apple sage sausage variety is delicious.)
Equipment:
- chef’s knife and cutting board
- 2 rimmed sheet pans
- 1 medium skillet
- 1 medium to large mixing bowl
- 9 inch x 12 inch baking dish
- chef’s knife and cutting board
- 2 rimmed sheet pans
- 1 medium skillet
- 1 medium to large mixing bowl
- 9 inch x 12 inch baking dish
- aluminum foil
How to Make Vegan Stuffing:
First, preheat your oven to 300 degrees Fahrenheit. Tear your loaf of Italian bread into bite-sized chunks. If you prefer a more cubed look, you can dice the bread with a knife and cutting board. Arrange your bread pieces evenly on 2 sheet pans. Bake bread at 300 degrees Fahrenheit for about 15 minutes, or until bread is crunchy and toasted, without much (if any) darkening. Place toasted bread pieces into mixing bowl and set aside.
2. Dice 1 medium onion and 4 ribs of celery.
3. Dice 4 ounces cremini mushrooms, 2 vegan sausages (optional), and press or mince 1 clove of garlic.
4. Heat 3-4 tablespoons of vegan butter (or vegetable oil) in a skillet on medium-high heat. Add celery, onion, mushroom, and salt to skillet and sauté for 6-7 minutes, or until onion pieces are just translucent.
5. When your onions are almost translucent, add minced garlic and vegan sausage (optional) to skillet and cook for another 30-60 seconds. Remove skillet from heat.
6. Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, gently combine toasted bread pieces, sautéed veggies (and vegan sausage, if desired), dried sage, vegetable broth, and fresh parsley. If you are going to add any additional ingredients (like toasted pecans or dried cranberries), now is the time to stir those in.
Important: Taste your uncooked stuffing for saltiness. Salt content varies greatly across vegetable broth brands. If you need more salt, go ahead and add a little now.
7. Lightly oil (or vegan butter) a 9 inch x 12 inch baking dish. Pour uncooked stuffing mixture into oiled baking dish, and gently distribute evenly across dish. Cover dish with aluminum foil, and bake at 350 degrees for 30 minutes. Then, remove foil and bake at 400 degrees for another 10-15 minutes, or until top of stuffing is golden with some crispy edges.
How to Adapt This Recipe:
Make Gluten-Free Vegan Stuffing!
To make this recipe gluten-free, use gluten-free bread and eliminate the vegan sausage (unless you are using a gluten-free variety). Adjust salt as necessary (since the vegan sausage contributes some to the salt content of the recipe.
Like Your Stuffing More Dry? More Wet?
Feel free to adjust the amount of vegetable broth that you use in this recipe to make your stuffing as dry or as wet as you like it. I like my stuffing right in the middle–not soggy, but wet enough that the bread pieces stick together.
Make Vegan Stuffing More Interesting:
You can make this recipe your own by adding some extra ingredients to spice things up.
You could try adding:
- toasted pecans
- toasted pinenuts
- toasted walnuts
- cranberries (diced fresh or dried)
- diced fresh apples
- sliced black or green olives
- extra fresh herbs (like fresh sage)
- a different type of bread
More Vegan Holiday Recipes:
Looking for more great vegan holiday recipes? Here’s some ideas to get you started.
- Vegan Cranberry Kale Salad with Maple Cashew Dressing
- Vegan Creamy Green Bean Casserole
- Creamy Vegan Mac and Cheese
- Perfect Vegan Sweet Potato Casserole
- Vegan Creamy Wild Rice Soup
- Vegan Fluffy Garlic Mashed Potatoes
- Vegan Mushroom Sausage Gravy
- The Best Vegan Meatloaf
- Vegan Turkey Roast
- Perfect Vegan Pumpkin Cookies
- Vegan Pumpkin Spice Bundt Cake
- Vegan Apple Oatmeal Cookies
Vegan Stuffing
Equipment
- sheet pan
- Skillet
- mixing bowl
- 9 inch x 12 inch baking dish
Ingredients
- 1 loaf Italian bread (about 12-13 cups once torn into 1 inch pieces)
- 4 ribs celery (about 1 2/3 cup chopped)
- 1 medium onion (about 1 1/2 cup chopped)
- 4 ounces cremini mushrooms (about 1 1/4 cup diced)
- 1 cup diced vegan sausages (optional ingredient) (I used 2 Field Roast Smoked Apple Sage Sausages.)
- 1 clove garlic minced
- 1/8 teaspoon salt
- 3 tablespoon vegan butter (or 3 tablespoons of oil + 1 tablespoon water)
- 1 teaspoon ground dried sage
- 2 1/2 cup vegetable broth
- 1/2 cup finely chopped fresh parsley
Instructions
- Preheat oven to 300 degrees Fahrenheit. Then, tear bread into 1 inch pieces.
- Spread torn bread in a single layer on to 2 sheet pans. Bake bread at 300 degrees Fahrenheit for about 15 minutes, or until bread is crunchy and toasted, without much (if any) darkening.
- Place torn and toasted bread in a mixing bowl and set aside.
- Dice 1 medium onion and 4 ribs of celery. Dice 4 ounces cremini mushrooms.
- Heat 3-4 tablespoons vegan butter on a skillet on medium-high heat.
- Place diced onion, diced celery, diced mushroom, and salt in buttered skillet. Saute for 6-7 minutes, or until onions are just translucent. Add 1 clove of minced garlic and your vegan sausage (if you're using it) to your skillet now, and saute for another 30 seconds.
- Pour skillet contents on to torn and toasted bread in mixing bowl. Gently stir to combine.
- Add finely chopped parsley, dried ground sage, and vegetable broth to your mixing bowl and stir to combine. If you wish to add any other ingredients (toasted pecans or dried cranberries), add them now.
- Preheat oven to 350 degrees Fahrenheit. Lightly oil (or vegan butter) a 9 inch by 12 inch baking dish.
- Pour uncooked stuffing mixture into oiled baking dish, and gently distribute evenly across dish. Cover dish with aluminum foil, and bake at 350 degrees for 30 minutes. Then, remove foil and bake at 400 degrees for another 10-15 minutes, or until top of stuffing is golden with some crispy edges.
- Serve warm.
Notes
- Make this recipe your own by adding whatever extras that you like–I suggest toasted pecans, dried cranberries, or pine nuts.
- Store leftovers in an airtight container in your refrigerator for up to 4 days.
I made this recipe for a Friendsgiving in yesterday. It was my first time making homemade stuffing and was worth the effort. Great flavor and perfectly moist without being mushy! This will be the only recipe I’ll use from now on. Animal products weren’t missed in the slightest.
Yay!! I’m so glad you enjoyed it! :)
Made these last night! So good! Thanks u